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Introduction to food engineering /
"Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples,...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; Boston :
Elsevier,
2014.
|
| Edición: | 5th ed. |
| Colección: | Food science and technology international series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mi 4500 | ||
|---|---|---|---|
| 001 | KNOVEL_ocn858523072 | ||
| 003 | OCoLC | ||
| 005 | 20231027140348.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 130917s2014 ne a ob 001 0 eng d | ||
| 040 | |a YDXCP |b eng |c YDXCP |d OCLCQ |d OCLCA |d VLY |d OCLCO |d OCLCQ |d OCLCO | ||
| 020 | |a 0124016758 |q (electronic bk.) | ||
| 020 | |a 9780124016750 |q (electronic bk.) | ||
| 020 | |z 9780123985309 |q (electronic) | ||
| 020 | |z 0123985307 |q (electronic) | ||
| 029 | 1 | |a AU@ |b 000065476910 | |
| 035 | |a (OCoLC)858523072 | ||
| 050 | 4 | |a TP370 |b .S456 2014 | |
| 082 | 0 | 4 | |a 664 |2 23 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Singh, R. Paul. | |
| 245 | 1 | 0 | |a Introduction to food engineering / |c R. Paul Singh, Dennis R. Heldman. |
| 250 | |a 5th ed. | ||
| 260 | |a Amsterdam ; |a Boston : |b Elsevier, |c 2014. | ||
| 300 | |a 1 online resource (xxiii, 867, 8 pages) : |b illustrations (some color. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology international series | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a 1. Introduction -- 2. Fluid flow in food processing -- 3. Resource sustainability -- 4. Heat transfer in food processing -- 5. Preservation processes -- 6. Refrigeration -- 7. Food freezing -- 8. Evaporation -- 9. Psychrometrics -- 10. Mass transfer -- 11. Membrane Separation -- 12. Dehydration -- 13. Supplemental processes -- 14. Extrusion processes for foods -- 15. Packaging concepts -- Appendices. | |
| 520 | 3 | |a "Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Key features in this edition: key concepts now communicated using audio, video, and animations; integrates interactive tools to aid in understanding complex charts and graphs; features virtual experiments of selected food processing operations; videos demonstrating key processes and engineering in practice; presents a practical, unique and challenging blend of principles and ap plication for comprehensive learning. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom" -- Page 4 of cover. | |
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Chemistry, Technical. | |
| 650 | 6 | |a Chimie industrielle. | |
| 650 | 7 | |a Chemistry, Technical |2 fast | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 700 | 1 | |a Heldman, Dennis R. | |
| 776 | 0 | 8 | |c Original |z 9780123985309 |z 0123985307 |
| 830 | 0 | |a Food science and technology international series. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpIFEE0013/toc |z Texto completo |
| 938 | |a YBP Library Services |b YANK |n 10845159 | ||
| 994 | |a 92 |b IZTAP | ||